High protein and super eggy tofu scramble! This hearty and satisfying vegan breakfast is the closest thing to scrambled eggs in taste without actually being scrambled eggs! Perfect for vegans who miss eggs and those who just want a hearty healthy breakfast.
This vegan tofu scramble is super eggy you guys, without having any trace of actual eggs in it!
I wanted to make a tofu scramble that was really really the most like an egg scramble that I could make it.
And this is it!
It’s high in protein and packed with nutrition, and will power you up for the day!
Super ‘Eggy’!
If you’ve been missing the taste of eggs from your vegan diet, give this a try, it just might please your palate.
Although, fair warning, it’s delicious and ‘eggy’ but it ain’t eggs, let’s be real, I’m definitely not making any claims like ‘you won’t know the difference’. Yes, you’ll know the difference. But you might like this even more.
And if you love ‘eggy’ vegan breakfasts then you’ll also love our vegan shakshuka and our vegan quiche.
How To Make Vegan Tofu Scramble
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Start off with mashing firm tofu with a fork, leaving some nice chunks.
- Then get started on your ‘egg’ sauce.
- Add nutritional yeast, turmeric, paprika, dijon mustard, garlic powder, black salt (see more about this magic ingredient below) and onion powder to a bowl.
- Add soy milk.
- Whisk it up so that you have a nice sauce.
- Melt vegan butter in a frying pan and then add the mashed tofu and fry it until lightly browned, being careful not to break it up too much when you move it around the frying pan.
- Then you add your ‘egg’ sauce and fold it in with your tofu. Fry it up together until you achieve a nice consistency.
TIP: Don’t cook it too long and dry it out, you want it to have that slightly soft scrambled egg sort of feeling to it.
Black Salt aka Kala Namak
Black salt is an ingredient that I only recently discovered. Also known by its fancy name: kala namak.
This fancy salt is not actually black in color at all, so don’t be fooled, but what it’s got going for it in abundance is eggy flavor! I’m not even kidding.
In fact if you just put some on your finger and lick it off you might be a bit horrified because it’s like egg flavor times 100. It’s super strong!
So a little goes a long way. We use ¼ teaspoon in this recipe and find it’s enough. You might want to add a bit more once you’re used to it – if you like it – but start slow.
If you don’t have any black salt on hand, you can switch it for regular salt, but I highly recommend getting some black salt and giving it a try.
Serving Suggestions
This tofu scramble is best served hot, topped with some chopped chives, with or without toast and with some sliced avocado and fried tomato on the side. Or serve it alongside avocado toast. It’s also really delicious with homemade salsa or pico de gallo.
Storing Tips
Keep leftovers stored in a covered container in the fridge for up to 3 days. Reheat in the microwave or in a hot frying pan.
More Delicious Savory Vegan Breakfast Recipes
- Vegan Omelette
- Vegan Frittata
- Vegan Hash Browns
- Vegan Bacon
- Vegan Scrambled Eggs (No Tofu)
- Vegan French Toast
Did you make this recipe? Be sure to leave a comment and rating below!
Super Eggy Tofu Scramble
Ingredients
- 8 ounces Extra Firm Tofu (226g)
- 1 Tbsp Vegan Butter
- 2 Tbsp Nutritional Yeast
- ½ tsp Turmeric
- ½ tsp Paprika
- 1 tsp Dijon Mustard
- ½ tsp Garlic Powder
- ¼ tsp Black Salt Kala Namak*
- ¼ tsp Onion Powder
- ⅓ cup Soy Milk (80ml)
For Serving:
- Black Pepper
- Chopped Chives
- Fried Tomatoes
- Sliced Avocado
Instructions
- Mash the tofu with a fork but leave some nice big chunks.
- Add the nutritional yeast, turmeric, paprika, dijon mustard, garlic powder, black salt and onion powder to a bowl. Then add the soy milk and whisk it in so you have a nice sauce.
- Add the vegan butter to a frying pan and heat until hot. Add the tofu and fry it until lightly browned, being careful not to break it up too much when moving it around the pan.
- Add the sauce and fold it in. Fry it until you’ve achieved desired consistency, the tofu will absorb the sauce so you can have it as wet or as dry as you like.
- Top with some black pepper and chopped chives and serve with some fried tomatoes and sliced avocado.
Video
Notes
- You can switch the black salt for regular salt if you don’t want to use it/can’t get hold of it but I do recommend you get some and try it! You just won’t believe the eggy flavor it brings!
- Nutritional estimate is based on the tofu scramble only, without any extras for serving like fried tomato or sliced avocado.
Creamy, eggy and absolutely delicious! Thank you very much for this recipe.
So glad you enjoyed it! Thanks for the awesome review! 🙂
Can you use unsweetened almond milk or rice milk instead of soy milk? Don’t like soy milk and never buy it. Egg and dairy allergy and would love to try this recipe.
Yes sure, either of those would work great.
Tops!, I’ve finally got a perfect scrambled tofu recipe! I’ve been a bit nervyy about cooking with black salt. Keep hearing it smells, so I’ve done scrambled tofu without it but it really makes the difference.
I dialled down the vegan butter and used just a touch, I actually just used the sauce to cook the tofu in. Of course it would be lush with the butter, but I’m not as young as I used to be, ie in damage control?
Haha I hear you Barb! Glad to hear it was really good and thanks a million for the great review! 🙂
This was delicious. Our family has really missed the Sunday morning brunches with scrambled eggs since we have gone vegan. This hit the spot and the whole family, even the little ones rated it more than 5 stars. Thank you!
That is wonderful news! Thanks so much for the amazing review, so happy everyone enjoyed it. 🙂
This is my absolute favorite! It makes juicy, flavorful eggy tofu that is reminiscent of the first tofu scramble I had in the 1980s by Fantastic Foods. Thank you for sharing.
So glad you liked it Meg! Thanks so much for the wonderful review! 🙂
This is my go-to recipe now! Love it!
Awesome! So happy to hear! Thanks Sarah. 🙂
Hi Alison just made this today first ever go at scrambled tofu OMG amazing ? thanks so much this is what has been missing in my brecky cook up ?
Awesome! So glad you enjoyed it, thanks for sharing Sandra! 🙂
I am not an egg eater so this recipe wasn’t very appealing to me BUT my family is so I used this recipe for their breakfast burritos. My husband has been on the lookout for vegan scramble and I used this recipe to sell him on tofu. I added spinach, onion, and bell peppers to the scramble then added potatoes, veg cheese, and morning star sausage to the burrito. No one complained about the tofu, so I’m going to give this a thumbs up and keep making it. If no one complains that means its a winner in my book. lol Thanks!
This might just be my favourite way to eat tofu. It was amazing, and so eggy and I’m in love. I made a few changes though – I had “traditional” tofu at home, so I used that + let the sauce stay a bit wet so it was just like slightly runny scrambled eggs. I also added some onion and peppers in the scramble, so it had bits of crunch too. Thanks for the recipe, I’m definitely gonna be making more of this!
Sounds awesome! Thanks for sharing! 🙂
Hi Alison! Loved this recipe!! This is my FAVORITE vegan recipes website!! I’ve made many of your soups & stews & they are DYNAMITE! I’m “veganish” -98% with very occasional seafood/fish, so I’m always looking for great vegan recipes!! Thank you for your passion & commitment to healthy eating & veganism ?!??
Hi Michelle, thank you so much! That is the best compliment! Hugely appreciated. So glad you enjoyed this recipe and thanks so much for the 5* review. 🙂
Delicious and satisfying! As a new vegan I have been looking for easy breakfast recipes, this is great. I think I will also add veggies that need used up in the fridge next time…..like onions, mushrooms and peppers. I love your recipes!
So glad you liked it! Yes, extra veggies added in would be great too. Thanks for the awesome review. 🙂
This recipe is quick, easy, and absolutely delicious. I have never had such a tasty tofu scramble, especially one that is so similar to eggs! Highly recommend!!
Wow, that is so wonderful to hear! Thanks so much for the fabulous review! 🙂
I’ve already commented on how awesome this is, but needed to come back and follow up. I eat this almost every day now. Getting together all the ingredients and measuring them out each time became tiresome, so I make larger batches of the dry ingredients and keep it ready in a jar. I multiplied the ingredients by 16 and put in a jar. I use 2 and 1/2 tablespoons of the finished dry seasoning per 8 ounce block of tofu. NOTE!! I keep running out of dijon mustard, which is an important flavor component here, so I replaced it with 1/2 teaspoon mustard powder. It is so easy to quickly whip this up every day now.
Hi Sooz, that’s genius! Thanks so much for sharing! 🙂
I was very sceptical about this whole vegan scrambled business I am largely plant-based now, I don’t really do dairy anymore and don’t eat meat still eat fish and still eat eggs but I was not buying this even when it was in the pan and I was cooking it! I was not converted. Me and my girlfriend are flabbergasted at how nice this is an it actually tastes exactly like scrambled eggs looks exactly like scrambled eggs awesome
Hi Paul, hahaa, so glad you loved it in the end! Thanks so much for sharing. 🙂
Loved this scramble! I added sweet white onions, chopped tomato and kale. Didn’t have black salt so just used regular salt. Still yummy! Will be making again!
Excellent, those additions sound awesome too. Thanks so much for the great review. 🙂
get the black salt. it is totally worth it and makes the dish!